A Depression- and WWII-era favorite built on thrift, flavor, and family resilience. During WWII, many American families relied on dishes like this to feed large households while rationing meat and dairy. Stewing hens (older birds) were economical, and dumplings made flour rations go farther. This dish is a time capsule of frugality and flavor — a true kitchen triumph of tough times.
🐔 Ingredients:
For the Broth:
- 1 whole stewing hen (or 2 lbs bone-in chicken parts, such as thighs/legs)
- 8 cups water
- 4 tsp salt
- 2 tsp black pepper
- 1 chopped onion
- 2 diced carrots
- 2 celery stalks with leaves
- Optional: 1 bay leaf or a pinch of dried thyme
🥣For the Dumplings:
- 2 cups all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- ¾ cup milk (or evaporated milk)
- 2 tbsp lard, butter, or a wartime substitute like bacon drippings!
🧑🍳 Instructions:
1. Make the Broth
In a large stockpot, place the chicken, vegetables, salt, and pepper in 8 cups of water. Simmer gently, uncovered, for 1.5 to 2 hours, until the meat falls off the bone.
Remove the chicken, let it cool slightly, and shred it. Strain the broth to remove vegetable bits and bones. Return broth and shredded chicken to the pot.
2. Prepare the Dumplings
In a mixing bowl, stir together the flour, salt, and baking powder. Cut in the fat until crumbly. Slowly stir in the milk until a sticky dough forms, but do not overmix.
3. Cook the Dumplings
Bring the chicken broth to a gentle boil. Drop spoonfuls of dumpling dough directly into the broth. Cover with a lid, reduce to a simmer, and do not lift the lid for 15 minutes. The dumplings will steam and should puff up beautifully.
4. Serve Warm
Spoon dumplings and chicken into bowls and ladle the savory broth over top. Optionally, but highly recommended for some flair: sprinkle with fresh parsley.
If you enjoyed this taste of history, be sure to visit the Recipe page on The Lintonian for more down-home dishes, Depression-era classics, and Hoosier favorites brought back to life. From sugar cream pie to skillet suppers, we’re preserving the past one recipe at a time — and serving it up with a short story too. 🍽️ Visit the Recipe page